Recipe: Molasses Magic Tips and Tricks (Brer Rabbit Molasses, 1956)

MOLASSES MAGIC TIPS AND TRICKS

- Friends will ask what your secret is if you add a tablespoon of Brer Rabbit New Orleans Molasses to the gravy next time you prepare a pot roast, smoked ham or veal.

- If you buy a little soft brush, you can dip it into 1/4 cupful of molasses to baste roasting meats. Result: a dark, rich, scrumptious color and exotic flavor.

- A little molasses in creamed chicken does very well. Brings out something hidden. And the tart-sweet aroma.

- Add 2 tbsp. Brer Rabbit Molasses to pumpkin pie filling before baking.

- Let 1 pint vanilla ice cream soften just a little. Blend in 1 tbsp. Brer Rabbit Molasses, mix thoroughly and refreeze. Top with strawberries.

- Fry apple slices in some in molasses and butter.

- A nice dressing for cold vegetable salads is 1/2 cup of thick sour cream, 1 tablespoon of vinegar, 1 teaspoon salt, and 1 teaspoon Brer Rabbit Molasses.

- Next time you barbecue spareribs, brush them with a little Brer Rabbit Molasses for a golden tan.

- When you're heating baked beans outdoors, just place opened can in a saucepan of water and heat right on the grill. Mix in Brer Rabbit Molasses as it warms.

- Place separate bacon slices on broiling rack and grill at least 3-inches from heat. Brush lightly on each side with Brer Rabbit Molasses. Turn several times. Like bacon with franks? Then wrap uncooked slices around whole frankfurters, fasten with wooden pick and broil about 5 minutes, turning often.

- GINGERSNACKS: Open a box of gingersnaps. Brush top of snaps with molasses. Pop in oven till cookies warm through.

From: Recipelink.com
Adapted from source: Brer Rabbit Book of Molasses Magic, First Printing, October 1956, Penick & Ford, Ltd., Inc.